Tag: dairy free

Pumpkin Spiced Donuts

Melissa King 32 Comments

You knew these pumpkin spiced donuts had to be coming.  I am so in love with my donut pans!  Boy, I can tell life has changed for me when I am getting excited about baking pans!  I just had to share these pumpkin spiced donuts with you!

pumpkin 1 copy

Having the ability to make healthy donuts is huge when you have kids.  My daughter has no idea they are healthy, but since they are in donut form, she will gladly eat them.   Even my 18 month old ate these and she is mostly tube fed still.  This recipe is very similar to my Pumpkin Chocolate Chip Muffins.

I am thinking gingerbread donuts next… 🙂

Pumpkin Spiced Donuts

Pumpkin Spiced Donuts!

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Prep Time 10 min Cook Time 12 min Serves 12 muffins     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. In a large bowl,  mix all the dry ingredients. 
  3. In another bowl, mix the wet. 
  4. Add wet to dry. 
  5. Spoon batter into greased donut pans. 
  6. Bake for around 10-12 minutes or until a toothpick comes out clean.

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Recipe Notes

I got 12 donuts and also 3 regular sized muffins out of this batch. They are super good when they are fresh out of the oven. Enjoy!

Healthy White Bean Pesto Dip

Melissa King 34 Comments

Healthy White Bean Pesto Dip.  When I go to a party, I am all about the veggie platter. And what’s the best part of the veggie platter?  The dip of course! After all, hummus is life!

This healthy white bean pesto recipe is to die for. Perfect for any veggie platter.  You can also serve it with chips.

The creaminess of the white beans mixed with the basil and garlic really make the dish.  If you’ve never tried a white bean pesto recipe before, this is a must try.

 

healthy white bean pesto dip

 

While most dips are loaded with fat, the good news is, this white bean pesto dip isn’t and it tastes just as good!  The secret ingredient… the white beans.  It gives this dip that creamy texture.

Healthy White Bean Pesto Dip

Healthy White Bean Pesto Dip

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Prep Time 10 min Serves 2 cups     adjust servings

Ingredients

  • 2 cups white beans (We use dried beans and soak them overnight and then boil them in the morning until they are soft. About 20 minutes.)
  • 10 leaves of basil
  • 3 cloves of garlic
  • 1 T nutritional yeast
  • 1/4 cup olive oil
  • 1 T dried parsley
  • 1/2 T dried mint
  • 4-5 T water

Instructions

  1. Throw everything in the food processor and blend until smooth. That’s it. Easy huh?

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Recipe Notes

You can use this recipe as a dip, or as a sandwich spread. Today I spread some of it on whole wheat lavash bread with some cucumbers and red peppers. It was yummy! It would also make a good pasta pesto sauce too. I hope you enjoy it.

Pumpkin Pie Smoothie!

Melissa King 3 Comments

So in mid September we got the girls a pumpkin for Halloween.

I guess we were excited and maybe got it too early, because it rotted into a pile of mush.  So we went out again, the week before Halloween and got another one.  We had intentions of carving it also, but didn’t get a chance.  So last night we decided to roast that sucker.

It took all night because we had to do it in pieces.  We are now swimming in fresh pumpkin puree!  I stuck half in the freezer, but used some of it to make some smoothies.  They were delicious!

pumpkin pie smoothie 1 watermark

Pumpkin Pie Smoothie!

Pumpkin Pie Smoothie!

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Prep Time 3 hr

Ingredients

Instructions

  1. Mix all the ingredients, except for the milk, together in a small bowl. 
  2. Put the mixture into an ice cube freezer tray and let  freeze for a few hours. 
  3. Take the frozen cubes out and throw them in a blender with the 1/2 cup milk. I used a Vitamix. 
  4. Mix until smooth.

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Recipe Notes

You could even do a triple batch so you can enjoy them whenever you have a pumpkin craving. Enjoy!

Healthy Gingerbread Cookies

Melissa King 117 Comments

Thanksgiving is almost here, and now is the perfect time to start rolling out the gingerbread recipes!  Here’s a healthier version of an old favorite, the gingerbread cookie.  The gingerbread cookie is a great recipe to do with your kids.  My daughter, Meadow, helped me make and cut these gingerbread cookies out.  She also dumped flour all over my kitchen counter and spooned handfuls of dough in her mouth when she thought I wasn’t looking.  Gotta love kids.

I have an exciting update to this post for you!  Not only am I sharing a healthy gingerbread cookie recipe, but MightyNest is giving away over $100+ of healthy baking products perfect for your holiday baking!!

MightyNest for schools supports the school of your choice.  If you sign your school up, every time you shop on Mighty Nest, they will donate 15% of the sales to your school.  So you get safe, eco-friendly, reusable products for your kids and home, and you earn money for your school.  Can it get better than that?  Mighty Nest also supports healthy eating and living by sharing tips and challenges.  One lucky reader will win $100+ in healthy cookie baking products!  To enter the giveaway, please scroll down to the bottom of this post.

MightyNest

 

Gingerbread Cookies - My Whole Food Life

Most gingerbread cookies I have made in the past end up hard as rocks.  I love that these cookies are a bit on the softer side.  Probably due to the applesauce I put in them.  These cookies have very little fat and contain no processed sugar so feel free to have a few!

Healthy Gingerbread Cookies

Healthy Gingerbread Cookies

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Prep Time 2 hr Cook Time 8 min Serves 18 Cookies     adjust servings

Ingredients

Instructions

  1. Mix the dry ingredients in one bowl.
  2. Mix wet in another.
  3. Add dry to wet and mix only until combined.
  4. Remove the dough from the bowl and cut into two equal parts.
  5. Wrap the dough in plastic and refrigerate for at least 2 hours.
  6. Preheat oven to 350.
  7. After two hours, remove the dough from the fridge.
  8. Roll the dough onto a floured surface until it is about 1/4 inch thick. Please use additional flour if necessary.
  9. Cut dough into desired shapes and place them onto a lined baking sheet.
  10. Bake the cookies for about 8 minutes and then let them cool a bit before removing.
  11. Set them aside to completely cool before decorating. Enjoy!

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When you purchase through MightyNest, you get to support the school of your choice.  Bet you can’t wait to get baking!  Take the pledge to consider using healthier baking products and sign your school up today!  Good luck in the giveaway!


Slow Roasted Pear Crumble

Melissa King 18 Comments

This slow roasted pear crumble is simply amazing. I did not set out to make a pear crumble recipe at first. I am not even a huge fan of pears, but my husband and my daughter Meadow love them.  I do love a good fruit crumble recipe though. Since we ended up getting a bag of pears in our co op basket this past weekend, I decided to slow cook them in the crock pot to see how they would turn out. The smell in the house that day was amazing.  A Yankee Candle had nothing on these babies.  The pears came out so delicious in fact that even I had some.  I decided to boost them into even more awesomeness with the addition of a crumb topping.

Slow Roasted Pear Crumble - My Whole Food Life

It worked.  Marcus said they were the best part of his lunch this week.  This dish would be a perfect addition to your Thanksgiving meal.  I’m making it this holiday season for sure.

Slow Roasted Pear Crumble

Slow Roasted Pear Crumble

Slow Roasted Pear Crumble

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Prep Time 20 min Cook Time 4 hr

Ingredients

    For the pears

    For the crumb topping

    Instructions

      For the pears

      1. Throw all the ingredients in the crock pot and cook on high for the first hour and then turn to back to low for at least 3-4 hours. This only gets better the longer you cook it.
      2. For the next step, you can place the pears in an 8X8 glass baking dish .
      3. Take some of the liquid from the crock pot and add it to the pears.

      For the crumb topping

      1. Preheat oven to 350.
      2. In a food processor , combine all the ingredients and pulse until the oats are sticking together.
      3. Sprinkle the mixture on top of the pears.
      4. Bake in the oven for about 30 minutes. Enjoy!

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      Peanut Butter Granola Bars (Vegan)

      Melissa King 160 Comments

      Peanut Butter Granola Bars are very easy to make yourself. This recipe can be used as a base and you can add in whatever you like.  If you need a nut free version, sunflower butter works great in place of the peanut butter.

       

      peanut butter granola bars

       

      These bars are very similar to my Peanut Butter Banana Breakfast Cookies.  They came out yummy and were kid friendly too.  My little girl loved them!

       

       

      It is all over Meadow’s face.  Even my mostly tube fed baby ate some!

       

       

      This would make a good afternoon snack too.  I often snack on my homemade granola in the afternoons for a sweet treat.  You can find one of those recipes here.

      Peanut Butter Granola Bars

      Peanut Butter Granola Bars

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      Prep Time 10 min Cook Time 30 min

      Ingredients

      Instructions

      1. Preheat oven to 350. 
      2. Mix all dry ingredients in one bowl. 
      3. In a sauce pan, on medium heat, combine the banana, peanut butter, maple syrup and milk. 
      4. Stir until combined. 
      5. Add peanut butter mixture to the dry ingredients and mix well. 
      6. Fold in the chocolate chips
      7. Line a pan with parchment paper. I do this because it is so easy to just lift them out of the pan and cut with a pizza cutter.  I do, however, reuse the same piece of parchment over and over again.  There is no reason to throw it away after one use.  I just store it in the cabinet with the baking pans.
      8. Bake them in the oven for about 20-25 minutes. 
      9. Let them cool completely before cutting.

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      Recipe Notes

      I store them in a plastic container separated by parchment paper. They should keep for about two weeks, although mine will not last that long! Enjoy!

      What other flavors would you like to see?